Coconut Lime Fish Curry

This aromatic coconut lime fish curry offers the perfect balance of creamy, tangy, and spicy flavors that transport you straight to Southeast Asia. The fragrant jasmine rice soaks up the vibrant sauce, creating a comforting yet exotic dinner that comes together in under 30 minutes.

I discovered this recipe during a particularly dreary winter when I was craving something bright and tropical. The first time I made it, my kitchen filled with such incredible aromas that my neighbor actually knocked on my door to ask what I was cooking. It has been my go to impressive yet easy dinner party dish ever since.

Ingredients

• White fish fillets: 1 pound choose firm white fish like cod or tilapia that holds its shape when cooked
• Coconut milk: 14 oz can use full fat for the richest flavor and creamiest texture
• Red curry paste: 2 tablespoons the flavor foundation that provides depth and spice
• Fish sauce: 1 tablespoon optional but adds authentic umami flavor
• Fresh limes: 2 both juice and zest brighten the entire dish
• Garlic: 2 cloves minced provides aromatic foundation
• Fresh ginger: 1 tablespoon grated adds warmth and complexity
• Salt and pepper: to taste for seasoning
• Fresh cilantro: for garnish adds fresh color and herbaceous notes
• Jasmine rice: 1 cup fragrant base that complements the curry perfectly
• Water: 2 cups for cooking the rice

How To Make Coconut Lime Fish Curry with Jasmine Rice

Prepare the aromatics:

Mince the garlic cloves until they form a fine paste. Then grate the fresh ginger using a microplane or the smallest holes on a box grater. Zest the limes before juicing them to capture their aromatic oils. This foundation of flavors will infuse the entire curry.

Build the curry base:

Heat a tablespoon of neutral oil in a deep skillet over medium heat. Add the curry paste, minced garlic, and grated ginger, stirring constantly for about 1 minute until fragrant. This brief cooking period wakes up the spices in the curry paste and mellows the sharpness of the raw garlic and ginger.

Add the fish:

Gently place the fish chunks into the aromatic base. Cook them just until they begin to turn opaque on the outside, about 2 minutes per side. Avoid stirring too vigorously as this can break apart the delicate fish pieces. The fish will finish cooking in the coconut sauce.

Create the sauce:

Pour in the coconut milk, lime juice, and lime zest. If using fish sauce, add it now. Season with salt and pepper to taste. Gently stir to combine all ingredients, being careful not to break up the fish. Bring to a gentle simmer, then reduce heat to low and let it bubble gently for 10 to 15 minutes until slightly thickened.

Prepare the jasmine rice:

While the curry simmers, rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Combine the rinsed rice with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the water is absorbed and the rice is tender.

Serve with flair:

Fluff the cooked rice with a fork and portion it into bowls. Ladle the fragrant curry over the rice, making sure each serving gets plenty of fish and sauce. Garnish generously with fresh cilantro leaves and additional lime zest if desired.

The lime zest is truly the secret ingredient in this recipe. I discovered its importance when I once made the curry without it during a rushed dinner prep. The difference was remarkable. The zest contains the aromatic oils that give this dish its signature brightness and complexity. My family immediately noticed something was missing, and now I keep a microplane zester right by my stove for all my citrus dishes.

Make Ahead Options

This curry actually develops deeper flavor when made ahead. You can prepare the curry sauce without the fish up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce and add the fresh fish chunks during the last 5 minutes of cooking. The jasmine rice can be made fresh or prepared in advance and reheated with a splash of water.

Perfect Substitutions

Dont worry if you dont have every ingredient on hand. This curry is incredibly flexible. No red curry paste? Use green curry paste or even a tablespoon of curry powder mixed with a touch of chili flake. The fish is also adaptable. While firm white fish like cod works best, you can substitute with salmon for a richer flavor or even shrimp for a quicker cooking time. For a vegetarian version, firm tofu or hearty vegetables like cauliflower and sweet potato make excellent substitutes.

Serving Suggestions

This curry shines as a standalone meal, but a few simple accompaniments can elevate it even further. A small side of cooling cucumber salad provides refreshing contrast to the warm curry. For a complete feast, add some crispy papadums or naan bread for scooping up the sauce. When entertaining, I often start with a simple tom yum soup and follow the curry with mango sticky rice for dessert to create a cohesive Thai inspired menu that never fails to impress guests.

Cultural Context

This recipe draws inspiration from Thai cuisine, particularly from southern Thailand where coconut milk features prominently in many dishes. The combination of coconut milk, lime, and fish is a staple along coastal regions throughout Southeast Asia. While my version is adapted for home cooks using readily available ingredients, it honors the traditional flavor profiles that make Thai cuisine so beloved worldwide. The jasmine rice, native to Thailand, is the perfect complement with its subtle floral aroma.

Recipe FAQs

→ What type of fish works best for this curry?

Firm white fish varieties like cod, tilapia, haddock, or snapper work best as they hold their shape during cooking while absorbing the flavors. Choose fresh fish with a mild flavor that complements rather than competes with the coconut and lime.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare the curry up to 24 hours ahead and store in the refrigerator. The flavors actually develop nicely with time. Reheat gently to avoid overcooking the fish. Cook the jasmine rice fresh before serving for best texture.

→ How spicy is this curry?

The spice level depends on your red curry paste brand - some are milder than others. Start with less paste if you prefer a milder dish and add more to taste. The coconut milk helps temper the heat while the lime adds brightness that balances spice.

→ What are good side dishes to serve with this curry?

Complement this curry with a cool cucumber salad, crispy Thai-inspired spring rolls, or simple steamed vegetables like bok choy or broccoli. A mango salad also provides a sweet contrast to the savory curry flavors.

→ How can I make this dish vegan?

Substitute the fish with extra-firm tofu (pressed and cubed) or chickpeas for protein. Omit the fish sauce and use soy sauce or coconut aminos instead. You can add vegetables like bell peppers, snap peas or eggplant for additional texture and nutrition.

→ Can I freeze leftovers of this curry?

While you can freeze this curry, the texture of the fish may change slightly upon thawing. Freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop, being careful not to boil which could toughen the fish.